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Kung Pao and Beyond

Susan Jung
€25.99
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In stock with our UK publisher. 14-28 days
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A01=Susan Jung
Age Group_Uncategorized
Age Group_Uncategorized
asian cooking
asian food
Author_Susan Jung
automatic-update
Category1=Non-Fiction
Category=WBN
Category=WBS
Category=WBTC
chicken recipes
comfort food
cookbook
cooking at home
cooking spices
cooking techniques
COP=United Kingdom
Delivery_Delivery within 10-20 working days
easy
eq_bestseller
eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
fakeaway
fast food cookbook
fried chicken
home cooking
how to cook
japanese
japanese cuisine
japanese sauces and spices
karaage
korean
korean bbq
korean food
Language_English
on food and cooking
PA=Available
Price_€20 to €50
PS=Active
recipe scrapbook
softlaunch
spicy food cookbook
step by step
street food
taiwan
takeaway
the food of vietnam
unusual spices
vietnamese
wings
yakitori

Product details

  • ISBN 9781787139336
  • Weight: 792g
  • Dimensions: 195 x 255mm
  • Publication Date: 13 Apr 2023
  • Publisher: Quadrille Publishing Ltd
  • Publication City/Country: GB
  • Product Form: Hardback
  • Language: English
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Description

"A hymn to the joys of fried chicken, with irresistible recipes and invaluable cooking tips. If you don’t already love eating fried chicken as much as Susan Jung does, you will after cooking from this book." – Fuchsia Dunlop

"This book is filled with delicious, fragrant recipes from East and Southeast Asia written by Susan Jung, one of the best veteran food writers I know." – Ken Hom, CBE

"Susan Jung knows her stuff. And I’m so pleased that her stuff is fried chicken. Clear, concise recipes, compelling flavours, compulsory cooking. I so want to cook from this book!" – Jill Dupleix

Everybody loves fried chicken.

Whether it’s Korean Fire Chicken, Vietnamese Butter Wings, or Japanese Karaage, nothing surpasses the unique twists and flavours that cooks in East and Southeast Asia have brought to fried chicken.

Kung Pao and Beyond showcases 60 crisp, crunchy and spicy recipes that take this humble fast food to a whole new level. Susan Jung offers up mouth-watering recipes to satisfy everyone, so that you can enjoy fried chicken at home whenever the craving strikes.

About Susan Jung
Susan Jung is the Food Columnist at Vogue Hong Kong. She was previously Food and Drinks Editor at the South China Morning Post for almost 25 years. Since 2014 she has been the Hong Kong, Taiwan and Macau Academy Chair for the World's 50 Best Restaurants and Asia's 50 Best Restaurants. She has travelled all over the world and has tried and tested every fried chicken recipe you could ever wish for.

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